Tips for toasting the new year

New Year's Eve is the time to pop open a bottle of champagne, toast the old year, and drink to the new. Many people only drink champagne or sparkling wine on special occasions. For occasional drinkers, here are the essentials for toasting 2010:

Champagne must come from the Champagne region of France in order to be classified as proper champagne. Wines from other regions or countries are considered sparkling wine. Prosecco is a dry Italian sparkling wine and cava is a sparkling Catalan wine.

Brut vs. extra brut

Sugar is the big difference between brut and extra brut champagnes. Extra brut has less than six grams of sugar per liter while brut has less than 15 grams.

Flutes vs. coupe

The flat 'coupe' glass is popular with caterers because it is easy to fill. But champagne spreads out in the glass and carbonation is lost. A flute is preferred to preserve carbonation.

Quick vs. proper pour

When pouring champagne quickly, a froth called the mousse develops. Hosts should pour slowly until the mousse is about two-thirds up on the glass. Pause and resume pouring.

Fridge vs. ice cooling

If champagne hasn't been properly chilled, it should be submerged in a water ice combination to bring down the temperature. Mixing salt in the ice will reduce the temperature further.